Roasted Red Pepper And Chili Relish - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
2 None onions, thinly sliced
4 None tomatoes, chopped
4 None red chilies, finely chopped
2/3 cup brown sugar
1/2 cup cider vinegar
4 None red peppers, quartered and deseeded

Preparation

Heat oil in a large saucepan over medium heat, add onions and cook, stirring, for 5 mins, or until softened. Add tomatoes, chilies, sugar, vinegar and 1/2 tsp salt. Bring to a boil then reduce heat and simmer, covered, stirring occasionally, for 15 mins.
Meanwhile, preheat broiler. Line a baking tray with foil. Place peppers, skin-side up, on prepared tray. Broil for 4 mins, or until skin blisters and blackens. Transfer to a heatproof bowl, cover with cling film and set aside for 5 mins. Peel then thinly slice.
Add peppers to tomato mixture and cook, uncovered, for 45 mins, or until thickened.